Konafa

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 500 g phyllo pastry (found at arabic or mediterranean grocery store)
• 250 g unsalted butter, melted
• 1 cup sugar
• 1/4 cup water
• 2 teaspoons lemon juice
• 1 teaspoon orange blossom water
• 2 tablespoons rice flour
• 1 tablespoon sugar
• 1 1/2 cups milk
• 2 tablespoons cups heavy cream
• 1 cup walnuts or 1 cup pistachios, chopped
• 1 tablespoon sugar

Recipe

• 1 make syrup with:.
• 2 1 cup sugar.
• 3 1/4 cup water.
• 4 2 tsp lemon juice.
• 5 1 tsp orange blossom water.
• 6 cream filling.
• 7 2 tablespoons ground rice.
• 8 1 tablespoons sugar.
• 9 1 1/2 cups milk.
• 10 2 tbsp cup heavy cream.
• 11 walnut or pistachios filling.
• 12 1 cup walnuts and pistachios; chopped.
• 13 1 tbsp sugar
• 14 prepare the syrup by combining all and simmering over medium heat until thickened. stir in orange blossom water and refrigerate for at least an hour.
• 15 cream filling:.
• 16 mix ground rice and sugar to a smooth paste with 1/2 the milk.
• 17 boil the rest of the milk and add the ground rice paste slowly, stirring continuously. simmer until thick.
• 18 let cool, add cream and mix well.
• 19 walnut or pistachio filling:.
• 20 mix the chopped nuts with sugar. put the konafa pastry in a large bowl and pull apart to separate the strands as much as possible. pour melted butter over them and work it in thoroughly.
• 21 put half of the pastry in a large, deep oven dish. spread either filling over it evenly.
• 22 cover with the remaining pastry and flattening out with the palm of your hand.
• 23 bake at uncovered 350 degrees for about 20 minutes.
• 24 then increase temperature to 400 degrees for an additional 10 minutes or longer until it is golden.
• 25 remove from the oven and immediately pour the cold syrup over the hot konafa. serve hot or cold.
• 26 it is delicious when still warm.